Work the flour with water and salt, make a ball, cut it
in the
shape of a cross until its middle, pull the 4 sides
outwards (forming
a 4 point star), place the margarine in the centre and
grab the
points upwards (mix the margarine); with a pastry roller
extend
the mixture till up to 40x15 cm, fold 1W3 (simple fold)
wait 10
minutes and fold again, fold 1x4 (book fold) wait 10
minutes. Extend
the mixture until it gets a thickness of + or - 4 mm,
sprinkle with
water in all its extension. Roll it like a tort and with
a diameter
of + or - 4 cm, cut it in round slices 1 cm thick and
place them
in the containers, wait 10 minutes. Wet your thumb with
water,
press the centre of the round slice and push the mixture
to the
top of the container. The containers we mean are those
of the same
size as custard tarts we buy in pastry shops.

Dissolve the flour and the corn flour in part of the
milk, approx.
1 dl, boil the remaining of the milk, pour it over the
four and
mix energetically so that it does not crumble. Add the
sugar syrup
bit by bit, always stirring. Add the yolks and the egg.

Heat the milk together with the bit of margarine. In a
dry container
mix the flour with the sugar and the salt. When the milk
starts
boiling add the mixture, stirring energetically, take it
out of
the heat and let it cool a bit, add the yolks and the
egg; mix a
bit of vanilla or lemon.

Cook in oven at 290F-300F for 8 minutes. Not more or the
filling
will come out of the pastries.